Saturday Sips: Pumpkin White Hot Chocolate

Do you like pumpkin pie as much as we do? Then you’ll love this hot chocolate recipe that features the famous fall fruit in all its glory. To make, we’ve swapped your normal milk or dark chocolate for white chocolate chips, which adds a touch of sweetness without overpowering the smooth and creamy pumpkin flavor. Toss in a few earthy ground holiday spices, and you’ll have something so cozy and delicious that you’ll want to sip it all winter long, and share it with everyone you know.

To make your cup of hot chocolate even more warming, pour in a nip of creme de cocoa. And what hot chocolate recipe would be complete without the toppings? Throw in a marshmallow or two, or top your mug with a generous heap of whipped cream. Finish with a drizzle of caramel sauce, or a pinch of ground cinnamon or cocoa powder for an extra punch of flavor.

In a medium saucepan, combine the chocolate chips, milk, pumpkin puree and pumpkin pie spice. Place over medium heat, and stir frequently with a whisk until hot, but not boiling. Serve immediately in mugs with 1 oz creme de cocoa (optional). Top with whipped cream and caramel sauce and enjoy.

To make ahead, let mixture cool for 20 minutes before pouring into an airtight container. Store in the refrigerator for 3-5 days. Heat before serving with optional toppings and alcohol.

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Josephine Guicciardi is the nom de plume of our creative Evermine blogger. With romantic connections to Ludwig van Beethoven’s “Immortal Beloved” love letters, it is in keeping with the blog’s themes of love and joy. The great composer writes the famous words “ever thine, ever mine, ever ours” to a woman who remains a mystery to this day. Two of the most likely objects of his adoration are Josephine Brunsvik and Guilietta Guicciardi, and it’s from these two women that Josephine Guicciardi draws her persona.